Yield and quality of tomato under different salinity levels
Bioinfolet-A Quarterly Journal of Life Sciences, 2013•indianjournals.com
The pot experiment was undertaken during Rabi season of 2004–05 and 2005–06 to
determine the effect of salinity levels on yield and quality of tomato. The salinity level 6.0
dS/m ECe recorded the highest total soluble solids (4.83%) and ascorbic acid (26.57
mg/100 g). The progressive increase in salinity increased the quality of tomato. The tomato
plant did not survived in 8.0 dS/m ECe level.
determine the effect of salinity levels on yield and quality of tomato. The salinity level 6.0
dS/m ECe recorded the highest total soluble solids (4.83%) and ascorbic acid (26.57
mg/100 g). The progressive increase in salinity increased the quality of tomato. The tomato
plant did not survived in 8.0 dS/m ECe level.
The pot experiment was undertaken during Rabi season of 2004–05 and 2005–06 to determine the effect of salinity levels on yield and quality of tomato. The salinity level 6.0 dS/m ECe recorded the highest total soluble solids (4.83%) and ascorbic acid (26.57 mg/100 g). The progressive increase in salinity increased the quality of tomato. The tomato plant did not survived in 8.0 dS/m ECe level.
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